• Heat oil in a large pot over medium heat. Stir in onion and cook for 3 to 5 minutes, until softened. Add garlic and cook for 1 minute. Pour in chicken broth and peas; bring to a boil. Reduce heat to a simmer and cook for 3 minutes. Stir in mint and parsley.

  • Transfer mixture to a bowl. Stir in lemon juice, salt and pepper. Pour into a blender; blend until smooth. Cool, then refrigerate until chilled.

  • Serve chilled. Garnish with mint and, if desired, yogurt or crème fraîche.

Nutrition Facts

130 calories; 2 g total fat; 0 mg cholesterol; 416 mg sodium. 21 g carbohydrates; 8 g protein;